Salsa Shrimp & Avocado Salad
This super tasty salad features mixed greens topped with sautéed shrimp that’s been tossed in savory salsa. It’s finished with sliced avocado and served with ranch dressing and additional salsa for a salad that’s full of fresh flavor that everyone will enjoy.
Ingredients
2 tablespoons canola oil
1 pound uncooked shrimp(26-30 count per pound), peeled and deveined
1 jar (16 ounces) Pace® Chunky Salsa
8 cups mixed salad greens
0.5 cup sliced avocado
0.25 cup ranch dressing
1 pound uncooked shrimp(26-30 count per pound), peeled and deveined
1 jar (16 ounces) Pace® Chunky Salsa
8 cups mixed salad greens
0.5 cup sliced avocado
0.25 cup ranch dressing
Instructions
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the shrimp and cook until cooked through, stirring often. Pour off any oil. Add 1 cup salsa and toss to coat.
Divide the salad greens among 4 bowls. Spoon the shrimp mixture over the greens and top with the avocado. Serve with the dressing and remaining salsa.
Divide the salad greens among 4 bowls. Spoon the shrimp mixture over the greens and top with the avocado. Serve with the dressing and remaining salsa.
Salsa Shrimp & Avocado Salad
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This super tasty salad features mixed greens topped with sautéed shrimp that’s been tossed in savory salsa. It’s finished with sliced avocado and served with ranch dressing and additional salsa for a salad that’s full of fresh flavor that everyone will enjoy.
Instructions
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the shrimp and cook until cooked through, stirring often. Pour off any oil. Add 1 cup salsa and toss to coat.Divide the salad greens among 4 bowls. Spoon the shrimp mixture over the greens and top with the avocado. Serve with the dressing and remaining salsa.
Ingredients
2 tablespoons canola oil1 pound uncooked shrimp(26-30 count per pound), peeled and deveined1 jar (16 ounces) Pace® Chunky Salsa8 cups mixed salad greens0.5 cup sliced avocado0.25 cup ranch dressing
